From the Field: Lemon and Herb Roasted Chicken

By WEEK Producer


From the Field Culinary Center with Bill Turney

1 whole chicken
Kosher salt and freshly ground black pepper
4 lemon slices
1 clove garlic
 fresh rosemary, thyme, and parsley, etc.
 olive oil


Preheat the oven to 400 degrees F.

Rinse the bird with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the bird, breast-side up, in a roasting pan.  Rub with olive oil & season with salt & pepper.. Roast for 1/2 - 3/4 hour. The bird is done when an instant-read thermometer reads 165 degrees F.